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Hyderabad House

August 3, 2011 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings7
critical findings1

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Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: FOUND X4 POTS OF RICE WITH BEEF AND LAMB ON ROOM TEMPERATURE STORED ON THE TOP OF PREP TABLE WITH A TEMPERATURE OF 69.OF, 56.5F,58.5F,58.7F. INSTRUCTED MANAGER THAT ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED INSIDE THE COOLER AND MUST MAINTAIN A TEMPERATURE OF 40.OF OR LOWER. HOT FOODS MUST MAINTAIN A TEMP OF 140F OR HIGHER. CITATION ISSUED CRITICAL. MANAGER DISCARDED THE SAID PRODUCT WORTH $53.00 AND TOTAL 20 LBS.
code 3Priority
Food In Original Container, Properly Labeled: Customer Advisory Posted As Needed

Inspector note: MUST PROVIDE LABEL/NAME OF THE PRODUCT, INGREDIENTS,COMPANY'S NAME, ADDRESS, TEL # ON ALL PLASTIC CONTAINER WITH READY TO EAT FOOD FOR SALE. ALSO ALL FOOD CONTAINERS THAT IS NOT THE ORIGINAL CONTAINER WIT READY TO EAT FOODS INSIDE THE COOLER MUST HAVE A LABEL.NAME OF THE PRODUCT AND DATED.
code 30
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: RUSTED BOTTOM SHELVE OF THE PREP TABLE. MUST REMOVE RUST AND MAINTAIN. MUST REPLACE ALL EXTRA LARGE POTS AND PANS WITH SMALLER ONES THAT CAN BE SUBMERGED INSIDE THE 3RD COMPARTMENT SINK TO SANITIZE.(3 COMPT SINK IS NOT BIG ENOUGH TO SUBMERGE THE EXTRA LARGE POTS AND PANS).
code 32
food prep surfaces dirty

Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
Inspector note: MUST CLEAN IN DETAIL THE BOTTOM SHELVE OF THE PREP TABLE,BOTTOM INTERIOR OF THE FRONT COUNTER, THE EXTERIOR OF THE COOKING STOVES AND INTERIOR BOTTOM OF ALL THE REACH IN COOLER AND MAINTAIN.
code 33
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN IN DETAIL THE FLOOR BEHIND AND UNDER ALL THE COOLERS AND COOKING EQUIPMENTS.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: MUST CLEAN IN DETAIL THE FILTER AND HOOD WITH GREASE AND DUST BUILT UP.STAINED CEILING TILES IN THE KITCHEN,PREP AREA AND DINING AREA. MUST REPLACE. FAN GUARD IN ALL COOLERS WITH DUST BUILT UP. MUST CLEAN AND MAINTAIN. MUST READJUST THE DOOR THRESHOLD OF THE SIDE EXIT DOOR.
code 35
Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel Worn

Inspector note: OBSERVED TWO EMPLOYEES IN THE KITCHEN PREP AREA, NOT WEARING HAIR RESTRAINT WHILE PREPARING AND COOKING FOOD. INSTRUCTED MANAGER THAT ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT.
code 42

What changed since the previous inspection?

Compared with Pass on January 20, 2011: 7 findings appeared for the first time.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.